DEPARTMENT OF NUTRITION & FOOD ENGINEERING: Recent submissions

  • Proximate Analysis of Amla and comparison of Indian and Desi Amla 
    Rahman, Md Hasibur (Daffodil International University, 2018-12-20)
    Amla is native of India. It is one of the richest source of vitamin C. Availability of amla products in the local market, their physicochemical parameters and effect of storage was assessed. Juices and powders (including ...
  • Study on the barrier of antenatal care of adult Pregnant Women attending in the Hospital in Dhaka 
    Parvin, Nahida (Daffodil International University, 2018-12-20)
    The study was conducted on the barrier of antenatal care of adult pregnant women attending in the hospital of Dhaka. The aim of the study to determine the barrier of antenatal care of adult pregnant women. A cross sectional ...
  • Fellowship Training and Field Experience on Nutrition and Health 
    Nahida, Parvin (Daffodil International University, 2018-12-20)
    In Bangladesh most of the children are affected in diarrhea and malnutrition. Diarrhea remains one of the major causes of death in Bangladesh. People and children are affected diarrhea who are living unhygienic house, using ...
  • Fellowship Training and Field Experience on Nutrition and Health 
    Shuvo, Md. Rayhan Asif Khan (Daffodil International University, 2018-12-20)
    It was estimated that diarrhea and malnutrition an underline cause of about 60% childhood death. Bangladesh is a country where most of the children are suffering from malnutrition. ICDDR, B is working on this major problem ...
  • Quantitative assay of major constituents and determination of heavy metals in commercially available milk in Bangladesh 
    Shuvo, Md. Rayhan Asif Khan (Daffodil International University, 2018-12-20)
    Present study aimed to determine the amount of protein, fat, and the level of heavy metals present in pasteurized milk those are locally available in the market in Bangladesh. Protein was determined by the kjeldahl method, ...
  • Microbiology and Industrial Irradiation Divion Research Activities 
    Bhuiyan, Rasal Ahmed (Daffodil International University, 2018-12-22)
    Microbiology department is the learning of the microorganisms which inhibit, create, and contaminate food, also including the research of microorganisms causing food spoilage, pathogen that may cause disease especially if ...
  • Production baked products of Well Food & Beverage Limited 
    ISLAM, MD RAFIQUL (Daffodil International University, 2018-12-23)
    Well Food is an elite name for its baked products manufacturing abilities. Established under the group named “Well Group”, the organization, popularly known as Well Food, makes necessary efforts to fulfill the demand for ...
  • Pomelo Juice processing 
    Islam, Md. Rafiqul (Daffodil International University, 2018-12-23)
    Pomelo peel is one of the most important cultivar of the citrus genus, which are containing of In this regard, two sample pomelo juice were prepared by taking 2200 gm weight. Quantitative determination of different ...
  • Product Development of Instant Powder Drinks (IPD) from Hog-Plum Fruit of Bangladesh 
    Ullah, Amanat (Daffodil International University, 2018-12-20)
    This study was conducted to process “Hog-Plum” and specify its quality parameters by different organoleptic and proximate analysis. The fruits were collected from the local market, washed, cut into pieces, then oven dry ...
  • PRODUCTION & QUALITY CONTROL OF BISCUITS 
    Ullah, Amanat (Daffodil International University, 2018-12-20)
    This report is prepared on the basis of my two-month practical experience at the company of New Olympia Biscuit PVT Ltd, Saver. This internship program helped me to learn about where foods are produce, processed, preserved, ...
  • Preparation of Multi-layer Fruits Jelly 
    Biswas, Sonjoy Kumar (Daffodil International University, 2018-12-01)
    Multi fruit Jelly is semi solid Products. jelly are intermediate moisture foods are prepared from fresh fruits by boiling fruit pulp or fruit extract with sucrose, pectin, Citric acid and other ingredients such as chemical ...
  • Prince Food Products Limited 
    Biswas, Sonjoy Kumar (Daffodil International University, 2019-01-01)
    Prince Group is one of the leading diversified business conglomerates of Bangladesh. Prince Food Products Limited unit of Prince Group Started its operation in the year 1985.Prince Food products Limited has been established ...
  • Assessment of Nutritional knowledge, Personal Hygiene and Menstruation related Knowledge in High school going children of five selective school in Mongla 
    Islam, Md .Marzanul (Daffodil International University, 2018-12-23)
    The objective of the Assessment of Nutritional knowledge, Personal Hygiene and Menstruation related Knowledge in High school going children of five selective schools in Mongla is to improve health and nutritional status ...
  • Promoting Social Health Awareness Through VSO-ICS Project 
    Islam, Md .Marzanul (Daffodil International University, 2018-12-23)
    The Internship program fulfills part of the requirements in pursuing the Bachelors degree of Nutrition and Food Engineering in the Institute of Daffodil International University. This report serves to summaries of the ...
  • Quality Control Assurance & Production of Dairy Products 
    Rashel, Mr. (Daffodil International University, 2018-12-23)
    Dairy items are rich wellsprings of calcium. Epidemiologic proof from Western populaces proposes that admission of dairy items and calcium may lessen danger of hypertension. Be that as it may, there are few reports from ...
  • Development of Cream cheese cake 
    Rashel, Mr (Daffodil International University, 2018-12-23)
    Food Energy comes from three sources: fat, protein, and carbohydrates. A cream cheese cake intake are good for human body.It contain fat, protein, carbohydrates more energy. Also contain vitamin A,vitamin B12 and more. The ...
  • Study of the development of Oats cereal based noodles and compared with mostly available commercial wheat supplemented noodles 
    SUZAUDDULA, MD. (Daffodil International University, 2019-04-17)
    Now a days consumption of snacks is increasing with awearing their health benefits. Firstly the present study focused to introduce such a food which may not only catch attention of growing aged group but also support ...
  • Studies on the changes dietary intake and body weight lactating women: prosfective study in Dhaka diabetes hospital 
    Tonny, Farjana Afrin (Daffodil International University, 2018-12-20)
    Postnatal weight retention is a risk factor for the development of midlife obesity. Since dietary intake and breastfeeding practice could be promoters of weight loss during postpartum, the objective of this study was to ...
  • Production unit daily activities At Dekko Foods Ltd,Hemayetpur,Savar 
    Rahman, Tufazzal (Daffodil International University, 2018-12-22)
    I have prepared this report based on my live experience at production department of Dekko Foods Ltd.This report is showed the activities followed to provide different food products like biscuits,noodles,drinks etc.There ...
  • Creamy Composition of Moringa Powder Enriched Sour Yogurt for Nutritional Enhancement 
    Ahmed, Md.Shakh (Daffodil International University, 2018-12-22)
    Moringa yogurt is a new concept in dairy products line in Bangladesh. Various ingredient could be added to yogurt in form of pulp to increase the nutritional quality and improve the textural properties of yogurts. In ...

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